Fricassé

Preparation

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, then carefully crack the eggs into the hot oil and fry for 3-4 minutes until the whites are completely set and opaque but the yolks remain slightly runny. The fried eggs should have crispy edges and golden-brown spots on the bottom from the hot oil.
2. While the eggs are frying, prepare the bread by slicing the baguette lengthwise to create two long halves, then spread the harissa paste on the bottom half and the tomato paste on the top half of the bread, creating the spiced sauce base for the sandwich.
3. Layer the drained tuna, sliced green olives, capers, and roasted red peppers if using on the harissa-spread bottom half of the baguette, distributing the fillings evenly along the length of the bread.
4. Carefully transfer the fried eggs onto the fillings, placing them across the length of the sandwich, then fold the top half of the baguette over the eggs and fillings, pressing gently to create a sealed sandwich. Slice the fricassé in half diagonally if desired and serve immediately while the eggs are still warm.